chickpeas

This healthy and addictive appetizer is as easy as opening and rinsing a couple of cans of chickpeas, roasting them, and tossing them with spices. As they cool they go from crispy to chewy – both textures are great.

Using dried chickpeas and baking soda, and cooking the chickpeas until very well done will result in a dreamy smooth hummus. If you’re making this for a party or if your crowd really likes hummus, double the recipe.

For years hummus has been the center of dinner parties, knit nights, and cheese and nosh plates for our little group of friends. This version starts with canned chickpeas and is easy enough for an impromptu gathering.

Yield: 2 cups

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Rose Gold Kitchen is a personal recipe collection – the food of my childhood, recipes shared between friends, and the recipes that feed my family today.